You know those most delicious, yet sodium packed treats? Try this recipe, you’ll love them. I’ve made this recipe with Sweet potatoes and it is equally good.
1 quart/1 liter well salted water
2-3 medium starchy potatoes, peeled
1 teaspoon/5ml of salt
1/2 teaspoon/2ml ground black pepper
1 tablespoon/15ml oil
Preheat oven to 425F/218C/Gas Mark 7
In a large pan bring water to a boil, add salt and stir. Drop in the peeled whole potatoes. Reduce heat to medium high and let cook at a low boil for 15-20 minutes. Remove the potatoes from the water when you can easily pierce with a knife. Let cool until you can handle them (4-5 minutes). Grate them with the large holes of a grater. Sprinkle the grated potatoes with salt and pepper, Mix gently—you can use your IMPECCABLY clean hands. Take about a piece the size of an unshelled walnut and roll gently into a cylinder. Place on a lined baking sheet. Drizzle with oil or spritz making sure to roll them to get oil on all sides.
Bake for 15-20 minutes turning half way through–they should be golden brown on the outside and creamy on the inside.
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